This fruits and berries moment gets all the royal treatment with its sweet, custardy dressing and snow-like frosting, both adding richness while conversely highlighting the berries’ natural acids and zing.
There’s so much colour and flavour that a sweet wine here can sit quietly in the background as long as its own sugars are neatly in place. This Wrattonbully pinot gris is half clean, ripe bunches, 30 percent shrivelled grapes, and 20 percent botrytised bunches, delivering a light, fresh, almost spiced, salted caramel-like edge. If full-on botrytis influence is too much for you, this could well tickle your fancy.
Author: Tony Love
Source: The Advertiser, Food
Review Date: Wednesday, February 1, 2012
